Ingredients with Measurements:
- 150g all-purpose flour
- 100g butter, softened
- 100g powdered sugar
- 1 egg yolk
- 1/2 tsp vanilla extract
- 50g roasted red bean (azuki bean), mashed
- 1/4 tsp salt
- 2 tbsp milk
Special equipment needed:
- Piping bag with a star-shaped nozzle
- Baking tray
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 160°C.
2. In a mixing bowl, cream the butter and powdered sugar until light and fluffy.
3. Add the egg yolk and vanilla extract, and mix until well combined.
4. Sift in the flour and salt, and mix until the dough comes together.
5. Add the mashed red bean and milk, and mix until well combined.
6. Transfer the dough into a piping bag with a star-shaped nozzle.
7. Pipe the dough onto a baking tray lined with parchment paper, forming long, thin strips.
8. Bake in the preheated oven for 15-20 minutes, or until the edges are lightly golden.
9. Remove from the oven and let cool completely before serving.
Time:
Preparation time: 20 minutes
Cooking time: 15-20 minutes
Temperature:
Preheat the oven to 160°C.
Serving size:
Makes approximately 30 pieces.
Nutritional information:
Per serving (1 piece):
Calories: 60
Fat: 3.5g
Carbohydrates: 6.5g
Protein: 1g
Sodium: 25mg
Sugar: 2g
Substitutions for ingredients:
- All-purpose flour can be substituted with cake flour or pastry flour.
- Butter can be substituted with margarine or shortening.
- Powdered sugar can be substituted with granulated sugar that has been ground into a fine powder.
- Red bean can be substituted with other types of beans or nuts.
Variations:
- Add matcha powder to the dough for a green tea flavor.
- Dip the ends of the cookies in melted chocolate for a chocolatey twist.
- Add chopped nuts or dried fruit to the dough for added texture and flavor.
Tips and tricks:
- Make sure the butter is softened before creaming it with the powdered sugar.
- Use a star-shaped nozzle for a traditional lidah kucing shape.
- Pipe the dough onto the baking tray in a continuous motion for a smooth and even shape.
- Let the cookies cool completely before storing them in an airtight container.
Storage instructions:
Store the lidah kucing kacang merah in an airtight container at room temperature for up to 1 week.
Reheating instructions:
The cookies can be reheated in the oven at 160°C for 5-10 minutes to crisp them up.
Presentation ideas:
Arrange the lidah kucing kacang merah on a plate or in a jar for a cute and festive presentation.
Garnishes:
Sprinkle powdered sugar or matcha powder on top of the cookies for a decorative touch.
Pairings:
Enjoy the lidah kucing kacang merah with a cup of tea or coffee for a delightful snack.
Suggested side dishes:
These cookies can be served as a standalone snack or paired with other traditional Indonesian snacks, such as kue lapis or onde-onde.
Troubleshooting advice:
- If the dough is too soft, add more flour.
- If the dough is too dry, add more milk.
- If the cookies spread too much during baking, chill the dough in the refrigerator before piping.
Food safety advice:
Make sure to use fresh ingredients and wash your hands and equipment thoroughly before preparing the dough.
Food history:
Lidah kucing kacang merah is a traditional Indonesian snack that is often served during special occasions, such as weddings and religious ceremonies.
Flavor profiles:
These cookies have a buttery and slightly sweet flavor, with a subtle nuttiness from the mashed red bean.
Serving suggestions:
Serve the lidah kucing kacang merah as a snack or dessert, or give them as a gift to friends and family.
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Region: Indonesian